Technology

Technology is taught by

Design and technology helps to prepare young people for living and working in a technological world by teaching the technical understanding, design methods and making skills needed to produce practical solutions to real problems.”

Design and Technology is a highly exciting and relevant subject that enables students to make use of and understand the technologies enjoyed by all members of our society. It offers students the opportunity to develop many transferable skills through a range of

KS3

Curriculum content and aims

KS3 pupils studying Design & Technology are taught a combination of all four disciplines during Year 7 and 8. This provides a fantastic foundation for students to pursue further study at GCSE in one or two of their chosen options, and indeed onto further education and potential career opportunities.  During KS3 pupils are exposed to a wide range of exciting projects.

Year 7

Graphic Products- Jungle Packaging

Resistant Materials – Pencil Holder and Key Ring Project

Textiles – Survival wall hanger inspired by theme jungle

Food Technology – Healthy Eating project which builds on simple cooking techniques.

Year 8

Graphic Products – Pop up of funfair groun

Resistant Materials – Desk tidy

Textiles – Bag project inspired by theme fun fair

Food Technology – Experimenting with the cooker - using different cooking methods to cook healthy food

GCSE Food Preparation and Nutrition

This new GCSE Food Preparation and Nutrition is an exciting and creative course which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. At its heart, this qualification focuses on nurturing students' practical cookery skills to give them a strong understanding of nutrition. Food preparation skills are integrated into five core topics:

• Food, nutrition and health
• Food science
• Food safety
• Food choice

The range of food and ingredients studied should reflect the recommended guidelines for a healthy diet based on the main food commodity groups. Food groups include:

• bread, cereals, flour, oats, rice, potatoes and pasta
• fruit and vegetables (fresh, frozen, dried, canned and juiced)
• milk, cheese and yoghurt
• meat, fish, eggs, soya, tofu, beans, nuts and seeds
• butter, oil, margarine, sugar and syrup. 3.1 Food preparation skills Twelve skill groups have been integrated throughout the
• Food provenance.

How the new assessment will work:

 50% exam.  50% non-exam assessment (NEA). • Question paper split into two sections. • NEA consists of one food investigation (a 1,500 to 2,000-word report) and one food preparation assessment (plan, prepare, cook and present a three course menu).

Specification at a glance

This qualification is linear, meaning students sit all their exams at the end of the course.

Paper 1

What’s assessed

Theoretical knowledge of specification subject content.

Section A: Multiple choice questions structured to reflect the sections of the specification

Section B: contains five questions varying in styles of approach and content.

How it’s assessed

Section A

1 hr 45 minutes exam

100 marks- Section A 20 marks, Section B 80 marks

Non-exam assessment What’s assessed

• Food investigation (15%) Students write a report on their understanding of the scientific principles that underpin the preparation and cooking of food. We’ll confirm the investigation topic on 1 September of the academic year in which it is submitted. Recommended time: 10 hours.
• Food preparation assessment (35%) Students will plan, prepare, cook and present a three course menu within 3 hours. We’ll confirm the task for this assessment on 1 November of the academic year in which it is submitted. Recommended time: 20 hours (inclusive of 3-hour period). They will produce a concise portfolio that:
  • demonstrates their application of technical skills and their practical outcomes
  • explains how they planned and carried out the preparation, cooking and presentation of their three final dishes
  • includes an evaluation of cost, and the sensory properties and nutritional characteristics of each dish.

Upon completion of this course, students will be qualified to go on to further study, or embark on an apprenticeship or full time career in the catering or food industries.

Graphic Products, Resistant Materials & Textiles

This course is designed to provide opportunities in designing, making and evaluating. Students are taught research techniques in order to produce a sound basis for design. They will use pictorial drawing and working drawings to British Standard in order to develop the given product.  Modelling techniques are regularly used.

Safety regulations

You will need to do regular homework to achieve a good standard of design work;

you will need to keep a design folder for coursework and meet departmental and examination deadlines.

How you will be assessed?

- 50% NEA (one final year project)

- 50% final written examination

Students who successfully complete this course will be awarded a GCSE certificate in Design & Technology (Northern Examination & Assessment Board)

Resistant Materials & Graphic Products: Mr Oloyede, Ms Quinton, Ms Jalil

For general advice about Technology options see your current Technology teacher

Why should you choose this subject?

Students who have English as an additional language and at the end of tYear 9 have a level in English of 3B or below will be directed to do Workshop

This means one less GCSE as Workshop supports students to make.

Possible careers:

Food Preparation & Nutrition: Having a Food Technology qualification can lead to careers in food marketing, product development, diet-related industries, and many more.

Graphic Products: Having an associated Graphic Products qualification can lead to careers in fields such as graphic design, model making, packaging design, printing.

Textiles: Textiles or Fashion Designer, Trend Forecaster, Fashion Merchandiser, Pattern Marker, Fashion Stylist, Fashion Editor, Fashion Illustrator, Fashion Photographer, Costume Designer, Personal Stylist, and Interior Designer.

Useful websites:

www.aqa.org.uk/subjects/design-and-technology

www.bbc.co.uk/schools/gcsebitesize

www.technologystudent.com/

Who parents/carers can contact if they need more information about our syllabus:

Food Preparation & Nutrition and DT: Ms D Hall-Hinds

Graphic Products and Resistance Materials: Mr L Oloyede, Ms C Quinton & Ms Z Jalil